Today I have a unique twist on the average stuffed pepper recipe-Thai Curry Stuffed Peppers-SO FLAVORFUL!
I decided to go with ground turkey to keep it lean and healthy, but feel free to substitute hamburger if that’s what you have on hand. We are big fans of Thai food around here, so I keep a tub of Thai curry paste in the fridge. It’s pretty common to find curry paste in the Asian isle at the grocery store now. It’s basically a mixture of peppers, garlic, coriander, lemon grass, shallots, galangal (which is a milder version of ginger) and some other things that are harder to find than just buying the curry paste already made, like shrimp paste.
If your not familiar with Thai food, but wonder what all the rage is about, it’s all about the balance of flavors. Salty, sweet, spicy, and sour. So just like an experienced home cook, you taste as your cooking to get the balance of flavor you like. If you don’t like spicy leave out the pepper flakes, if you like a little more tang add more lime juice.
There’s so many recipes to try around the world, you never have to get bored. I see people in Facebook groups all the time saying “I’m so tired of eating the same old thing”. Just get on Pinterest people, you’ll never ever be bored again, there’s so many things to explore and try new things. You might say I used to like Pinterest, but they made so many changes, I got away from it. Well they are putting back some of the very feature we all loved before, so it’s worth giving it a try again. They are at least making a huge effort again to listen.
For this recipe, I par-boiled the bell peppers so I didn’t have to have the oven on as long, since it’s summer, and I had a few nice peppers from my garden. The prices for bell peppers are lower at store now too, since they’re in season. If you don’t want to par-boil, just leave in the oven longer, till they’re tender, you could turn the temp up to 375 and cook 45 about minutes, that should do the trick. You can also make this ahead of time as a freezer meal, since bell peppers freeze well, then put in the slow cooker or Insta-pot.
- If you don’t want to par-boil the peppers, just leave them in the oven longer.
- If you don’t like spicy leave out the pepper flakes, if you like a little more tang add more lime juice.
If you LOVE this Thai Curry Stuffed Peppers recipe, try this Thai Drunken Noodles (Pad Kee Mow) recipe!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
FOLLOW Sparkles of Yum ON FACEBOOK | PINTEREST | INSTAGRAM | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
© 2018 Sparkles of Yum. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.